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was Wake even suited up??? i thought this was first game suited due to Porter injured... i could be wrong though

but he played very well, and Jason Taylor finally got it going too... but it was the Bills woeful young offenseive line, and all... gotta consistantly get this going!!!

and to comment on Henne.... he took a lot of sacks, but didnt want to make that mistake, which for first start, and a young kid developing, no complaints at all. he jsut has to keep his eyes downfield more, especially when rolling out... i noticed him checking the pressure often and/or tucking the ball too early, missing some open spots.

secondary makes good plays, good deflections, but also hasn't played together as a unit yet... hopefully they start tying it together, and get this communication or whatever it is going!!!

I guess, depending on what you said, you know whether or not you need to eat crow. I have been critical of this team, but I do not need to eat crow. Everything I have said about this team, I still believe is true. I dont think they are very good. I think they aren't going to win many games. I think next week is a huge test. If they win next week, I may reconsider. But right now, I am going to say, while we saw some things that were great (a bunch of first year players doing well), it was still against the Bills...and they are an incredibly bad football team.

Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
Arrange the mushrooms around the crows on a hot platter.

Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan.

Serve each crow on a thin slice of moistened toast, and pour gravy over all.

Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.